Follow-Up Inspection
Feb 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 17, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Feb 12, 2026
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed empty paper towel dispensers at the warewashing handsink and the employee restroom handsink. [CA] Keep paper towel dispensers stocked at all times. [SA] A stack of paper towels was placed at each handsink. _____ Minor violation: At the frontmost prep area handsink, observed the soap dispenser was stored inside the sink. [CA] Do not store items inside handsinks; keep them unobstructed at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured warm water at the warewashing handsink to be over 140F. Operators were not able to turn on the cold water (no water came out when the cold water faucet handle was turned). Note: another handsink was located near the 3-compartment sink. [CA] Water temperature at handsink must not exceed 120F to ensure it is usable.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Inside the walk-in refrigerator: measured internal temperature of cooked chicken to be 100F. PIC stated it had been cooked at 8am today (approximately 6 hours prior). [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Chicken was voluntarily discarded. See VCD form.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on floors between/under equipment/against walls in the food prep areas. [CA] Keep floors clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source
Routine Inspection
Dec 30, 2024
Pass
6 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the left faucet at the 3-compartment sink was leaking. [CA] Repair leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) At the front handwash sink: observed an employee's mug and other items were stored in front of the handwash sink. Observed container of lettuce was stored in front of the pump soap dispenser. [CA] Do not store items in front of the handwash sink facilities. Handwash facilities must be available to make handwashing not only possible, but likely. 2) Inside one restroom: observed the paper towel dispenser was empty, and paper towels were placed on top of the toilet. PIC stated the staff currently does not have the keys to open the paper towel dispenser. [CA] Keep the paper towel dispenser stocked at all times, Note: during inspection, PIC placed more paper towels on top of the paper towel dispenser.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mop was stored with the head inside a bucket. [CA] When not in use, store mop so that it can air-dry rapidly to reduce bacteria growth.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available. [CA] Obtain test strips to measure sanitizer concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of grease on the sides of the deep fryer. [CA] Keep fryer clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
The manager's food safety certificate and employees' food handler cards were not available for review at the facility. [CA] Ensure the food safety certificate and food handler cards are stored together for review at the facility at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 30, 2024 · Original Source